" We don't sell the wine without touching the vine "
Dashe Evangelho Vineyard Carignane 2014
No longer available.
| Country: | United States |
| Region: | California |
| Winery: | Dashe Cellars |
| Grape Type: | Carignan |
| Vintage: | 2014 |
| Bottle Size: | 750 ml |
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Tech:
ALCOHOLIC STRENGTH:
13 % proof
PRODUCTION:
16,000 bottles
TYPE OF WINE:
Aged on lees
FERMENTATION:
Stainless steel
PERIOD OF AGING IN VAT:
More than 30 month on lees
ORIGINAL VINEYARD:
Los Bancales
TYPE OF PLANTATION:
Pergola system (vines)
AVERAGE AGE OF VINEYARDS:
More than 45 years
HARVESTING METHOD:
Manual
DATE OF HARVESTING:
September
YIELD PER HECTAR:
5.000 kg/ha
MACERATION:
Pellicular (in presses)
ALCOHOLIC FERMENTATION:
Controlled at 18º
MALOLACTIC FERMENTATION:
No
OPTIMAL PERIOD OF CONSUMPTION:
5 years
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Product Description
We are incredibly excited to release our first ever bottling of Carignane from the 125-year-old Evangelho Vineyard in Contra Costa County. Though Carignane is typically blended with our Zinfandel, Mike Dashe saw (and tasted) something special in these vines and decided to bottle it on its own. With flavors bursting of cassis, spice, and minerals, we are overjoyed to welcome the 2014 Carignane to “the Wild Child” family!
HISTORY
Planted in 1890 and growing in deep sandy soil--essentially a vineyard on sand dunes--on the Sacramento River Delta, these are some of the most beautiful, old, gnarled Carignane vines we've ever seen.
The vines are planted on their own roots and since the vineyard is dry-farmed, the roots can extend down more than 40 feet to the water table below. The grapes produce a dark, vibrant wine that shows off how complex a wine the varietal can make.
PRODUCTION
This is always the earliest vineyard we harvest each year, and this year was no exception : we harvested on August 13th.
We hand-sorted the grapes on a conveyor belt on the way to the destemmer to eliminate any imperfect fruit. The crushed grapes were then fermented using only the natural yeast population on the surface of the grapes (rather than commercial dried yeasts) to conduct the fermentation. At dryness, the wine was gently pressed in a membrane press and pumped into traditional 60-gallon oak barrels.
The wine was aged for 8 months in one-year or older French oak barrels, to keep the vibrancy of the fruit
Tasting Notes:
Vibrant red fruit including pomegranate, black cherry, wild strawberry, as well as floral notes of rose and violets. Lush, velvety mouthfeel balanced by vibrant crisp acidity. Long, sweet finish of red fruits and spice.
Winery: Dashe Cellars
The Dashe Cellars Estate
Dashe Cellars were founded in 1996 by Anne and Michael Dashe, a husband and wife winemaking team who created a small winery that focuses on wines from Sonoma County. Since Anne's winemaking origins are French and Michael's are American, they wanted to elaborate distinctive wines that offered the best from both of their countries of origin.
The Dashe Cellars Vineyards
They have decided to concentrate on single vineyard sites - to locate small independent vineyards and create wines that reflect the vineyards unique soil, climate, and regional characteristics. They use traditional fine winemaking techniques such as small lot fermentations, the use of indigenous yeast on the grapes to conduct the fermentations, little or no fining or filtration, and small barrel aging. All the wines are made, tasted, and blended by the production team of Michael, Anne, and Matt Smith (enologist).
- back
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-Jeb Dunnuck 100 Points
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"A Bing cherry aroma slinks its way up from the glass, followed by spicy whispers of cardamom and cinnamon. Straw and chalkboard dust scents seal the deal. After a tannic black tea note materializes on the palate, the wine's cranberry and raspberry flavors punch the tart button. You can feel the tannins, but they aren't grippy. The acidity, however, lets you know it is ready for juicy business. Memorialis is quietly becoming one of Oregon's best Pinot Noirs. — Michael ALBERTYS"
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